Date Flecked Orange Muffins

Date Flecked Orange Muffins

19
Kuldunia 0

"These little darlings use the whole orange! Caution: Do not taste the batter once it is ready to cook. It tastes so darn good you might not get the muffins made at all!"

Ingredients 35 m {{adjustedServings}} servings 218 cals

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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Place orange pieces into the blender with the egg, buttermilk, dates and butter. Blend thoroughly until mixture is thick, fairly smooth with flecks. Pour out into a large mixing bowl.
  3. In a separate bowl, stir together flour, sugar, baking soda, baking powder, salt, cloves and ginger. Stir flour mixture into the orange mixture and stir or fold gently with a wooden spoon or spatula only until dry ingredients have combined. Don't mind any lumps that may be present. Fill muffin tins to just under rims with batter.
  4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of muffin comes out clean. Let stand in pan for five minutes, then remove to wire racks for cooling.
Tips & Tricks
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Reviews 19

  1. 25 Ratings

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Nelleke
2/4/2011

Very good. I used only 1/2 cup of sugar, and reduced the cloves to 1/4 tsp and the ginger to 1/2 tsp. They were plenty sweet and browned well with the reduced sugar. Next time I may reduce the ginger a little more.

LMSTERR
1/25/2004

These are incredible! I used melted butter or oil instead of solid butter... otherwise I found the batter wasn't moist enough to mix. These smell wonderful in the oven and taste just as good.

STARFLOWER
2/18/2009

Wonderful! Healthy, too. Used 1/4 cup dates (blenderized) as I wanted some raisins (1/4 cup, whole, tossed with the flour). Used 1/4 tsp salt, oil instead of butter, and 1/2 tsp each of the spices (just right - don't like too spicy). Done at 15 mins, but prefer the 20 mins as they were more chewy and great muffin crust. Also, used a vegetable peeler to get off the orange part of the rind and threw away the bitter pith (the skins were too thick, I guess). The blender worked well in chopping up big pieces of rind. Thank you for the wonderful recipe - it will be one of my favorites.